I've gotten back on a lentil kick recently, though some popular opinions assert that I never got off of it... but no matter. I've talked about them a few times (
here,
here, and
here) but this recipe might just take the proverbial cake. The earthiness of the lentils pairs very nicely with the mushrooms, the ingredients stewed with the lentils add some extra nutrition and color, and the lentils themselves could be prepared several days ahead. I made a pretty big batch of the lentils here, but if you were only looking to make a few mushrooms the recipe could easily be halved. I got most of my ingredients at our local ALDI. If you have one check it out, I've been very surprised by both the prices and the quality of the stuff they have.
You might also notice after reading the recipe that I cook the lentils for a long time, but I have a reason....I sort of like when they form a mush, or I suppose paste sounds better. After it cools and goes in the fridge it can be spread on bread, dipped with crackers, and used in all sorts of ways (one of which is being stuffed into mushrooms, so it works out pretty well). With the ease of prep after the lentils are cooked this would be a great item to take to parties, or reduce the recipe and have with a salad for an easy summer or fall dinner.
